Free Paleo Pumpkin Bread

Doesn’t this Pumpkin Bread look amazing?

I had most of a can of pumpkin puree leftover from another recipe, and I wanted to use it make a bread. I found a “Simple Paleo Pumpkin Bread“ recipe from Paleo Running Momma, and adapted it as follows:

Free Paleo Pumpkin Bread

Smells like Fall on a plate! The flavors of pumpkin spice come alive in this moist loaf without any sugar, dairy, or wheat. Enjoy warm from the oven or toasted with butter as a breakfast bread, or smear with nut butter for a hearty afternoon snack.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Snack
Cuisine: dairy free, paleo, sugar free, wheat free
Keyword: pumpkin
Servings: 8
Calories: 207kcal
Author: adapted from Paleo Running Momma


  • 3 eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup full fat coconut milk I had low fat coconut milk already opened in my fridge, so I used it
  • 1/3 cup pure maple syrup I replaced with unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 3/4 cup blanched almond flour I used the almond flour I had on hand
  • 1/4 cup tapioca flour I used tapioca starch
  • 1 Tbsp coconut flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon 1 added 1 full tsp
  • pinch fine grain sea salt I added ½ tsp because I’ve found that when I omit sugar I need a little extra salt to bring out the natural sweetness in my other ingredients.


  • Preheat your oven to 350 degrees and lightly grease (I used coconut oil) and line a medium loaf pan with two strips of parchment paper.
  • In a large bowl, whisk the eggs, pumpkin puree, coconut milk, unsweetened apple sauce, and vanilla extract. 
  • In a medium bowl, combine the almond flour, tapioca starch, coconut flour baking soda, pumpkin pie spice, cinnamon, and salt. 
  • Mix the dry ingredients into the wet until combined. Stir gently and don't over-mix. Pour all the batter into the prepared loaf pan. Use a spatula to pour every last drop into your pan, and then to smooth out the top. 
  • Bake in your preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown. My oven is old and doesn't always get up to full temperature, so I ended up keeping mine in the oven for closer to 70 minutes.
  • Once your loaf is fully baked, remove it from the oven and allow it to rest in the loaf pan for 5-10 minutes. Then, hold each side of the parchment paper to gently remove the loaf (as long as you greased everything, it will stay in the parchment paper) to cool on a wire rack.
  • It will be difficult to wait for the loaf to cool because it will smell SO GOOD, but I recommend you give it a few hours before slicing. It will taste great freshly sliced; it's also delicious toasted and slathered with a little Miyoko's Cultured Vegan Butter or organic almond butter. 

Our entire house smelled like pumpkin pie while it was baking. You’ll have to take my word that it was yummy.


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